Mexican Picadillo

Name: Mexican Picadillo
Total time: 40 min
Yield: 4 servings
Ingredients: 2 Tbsp. vegetable oil, divided; 1 lb. ground beef chuck (20% fat); 0.5 medium onion, finely chopped; 2 plum tomatoes, cored, chopped; 1 medium poblano chile, seeds removed, finely chopped; 3 garlic cloves, finely grated; 1 tsp. ground cumin; 0.5 tsp. freshly ground black pepper; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 1 medium Yukon Gold potato, peeled, chopped; 2 cups chicken stock or low-sodium chicken broth; 0.25 cup chopped cilantro

40m

Serves 4

bonappetit.com

Mexican Picadillo

bonappetit.com

40m

Serves 4

Directions

1Heat 1 Tbsp. vegetable oil in a large skillet over high heat.
2Cook 1 lb. ground beef chuck (20% fat), breaking it up with a wooden spoon, until browned but not completely cooked through, for 5–7 minutes.
3Transfer the beef to a medium bowl with a slotted spoon.
4Reduce heat to medium and add the remaining 1 Tbsp. vegetable oil to the skillet.
5Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored and chopped, 1 medium poblano chile, seeds removed and finely chopped, 3 finely grated garlic cloves, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring until tender but not browned, about 5 minutes.
6Return the beef along with any juices to the pan.
7Add 1 medium Yukon Gold potato, peeled and chopped, and 2 cups chicken stock or low-sodium chicken broth.
8Bring to a simmer and cook, stirring and scraping up browned bits, until the potato is tender and the beef is cooked through, for 20–25 minutes.
9Season with more salt if needed.
10Mix in ¼ cup chopped cilantro just before serving.
11To make ahead, prepare picadillo (without cilantro) up to 3 months in advance, transfer to an airtight container, and freeze.

Ingredients

2 Tbsp. vegetable oil, divided
1 lb. ground beef chuck (20% fat)
0.5 medium onion, finely chopped
2 plum tomatoes, cored, chopped
1 medium poblano chile, seeds removed, finely chopped
3 garlic cloves, finely grated
1 tsp. ground cumin
0.5 tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 medium Yukon Gold potato, peeled, chopped
2 cups chicken stock or low-sodium chicken broth
0.25 cup chopped cilantro

Equipment

large skilletwooden spoonslotted spoonmedium bowl

Tips

Picadillo can be customized with oregano, coriander, paprika, jalapeño, serrano chiles, red bell peppers, olive oil, bacon fat, ground turkey, or black beans.
Leftover picadillo makes an excellent breakfast wrapped in a warm tortilla with scrambled egg.

Mexican Picadillo

40m

Serves 4

bonappetit.com

Mexican Picadillo

bonappetit.com

40m

Serves 4

Directions

1Heat 1 Tbsp. vegetable oil in a large skillet over high heat.
2Cook 1 lb. ground beef chuck (20% fat), breaking it up with a wooden spoon, until browned but not completely cooked through, for 5–7 minutes.
3Transfer the beef to a medium bowl with a slotted spoon.
4Reduce heat to medium and add the remaining 1 Tbsp. vegetable oil to the skillet.
5Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored and chopped, 1 medium poblano chile, seeds removed and finely chopped, 3 finely grated garlic cloves, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring until tender but not browned, about 5 minutes.
6Return the beef along with any juices to the pan.
7Add 1 medium Yukon Gold potato, peeled and chopped, and 2 cups chicken stock or low-sodium chicken broth.
8Bring to a simmer and cook, stirring and scraping up browned bits, until the potato is tender and the beef is cooked through, for 20–25 minutes.
9Season with more salt if needed.
10Mix in ¼ cup chopped cilantro just before serving.
11To make ahead, prepare picadillo (without cilantro) up to 3 months in advance, transfer to an airtight container, and freeze.

Ingredients

2 Tbsp. vegetable oil, divided
1 lb. ground beef chuck (20% fat)
0.5 medium onion, finely chopped
2 plum tomatoes, cored, chopped
1 medium poblano chile, seeds removed, finely chopped
3 garlic cloves, finely grated
1 tsp. ground cumin
0.5 tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 medium Yukon Gold potato, peeled, chopped
2 cups chicken stock or low-sodium chicken broth
0.25 cup chopped cilantro

Equipment

large skilletwooden spoonslotted spoonmedium bowl

Tips

Picadillo can be customized with oregano, coriander, paprika, jalapeño, serrano chiles, red bell peppers, olive oil, bacon fat, ground turkey, or black beans.
Leftover picadillo makes an excellent breakfast wrapped in a warm tortilla with scrambled egg.